Peach Cobbler Cinnamon Rolls with Glaze & Cinnamon
In a mixing bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit until foamy (5–10 min)
Mix in melted butter, remaining sugar, eggs, and salt.
Gradually add flour, kneading until smooth (8–10 min by hand or 5 min in stand mixer). Dough should be soft and slightly tacky but not sticky.
Place in greased bowl, cover, and let rise 1–1 ½ hours (until doubled).
In a saucepan, melt butter. Add peaches, sugars, cinnamon, and nutmeg. Cook until peaches release juices.
Stir in cornstarch slurry (cornstarch mixed with 1 tbsp cold water). Cook until thickened. Remove from heat and cool.
Mix softened butter, brown sugar, and cinnamon until spreadable.
Roll dough into a rectangle (about 12×18 inches).
Spread cinnamon sugar mixture evenly.
Spoon cooled peach filling over top (don’t overload or it’ll spill out).
Roll up tightly from the long side, then slice into 12 rolls.
Mix brown sugar, cinnamon, flour, and melted butter until crumbly.
Place rolls in a greased 9×13 pan. Cover and let rise 30–45 min.
Sprinkle cinnamon crunch topping over rolls before baking.
Bake at 350°F for 25–30 minutes, until golden and set.
Whisk glaze ingredients until smooth. Drizzle over warm rolls.
